Mixed berry pie is such a wonderful, fresh dessert to eat during the Spring and Summer. The local farmer’s markets are up and running again so there is a lot of produce available. Right now, it’s berry season so I’m using berries in many of my dishes.
I’m not a big fan of cooked down berries. I don’t like the mushy texture. This pie is made using whole berries added right into the pie. No stovetop cooking. The recipe needs 5 cups of berries and you may change around the ratio within the recipe. I like blueberries so I used 2 cups. Next time, I’ll make it more blackberry heavy.
If you don’t like one of the berries, remove it and add in more of the others to fill out the recipe. Make sure to cut up the strawberries as they will be too thick to cook properly.
I prefer a buttery crust for a berry pie. You don’t have to poke holes (docking) into the bottom crust of this pie. I had poked holes with a fork then decided not to blind-bake the crust first.
You may pre-bake this crust, if preferred, by docking or using pie weights. I did not have a problem with a “soggy bottom” during testing. Next time, however, I might make the bottom crust thicker and definitely pre-bake.
I used a long handle wooden spoon to cut lattice strips. You may use a ruler or a 5-wheel pastry cutter.
You can assemble the lattice on the back of a baking pan, then slide it off on to the top of the pie, or create your design directly on the pie. Using cookie stampers is another way to get more creative. You may skip the lattice all together and add the rolled, circular dough on top. Make sure to cut slits for the steam to escape.
Trim the excess dough and pinch the edges to seal the pie. Egg wash the top, then sprinkle with sugar.
USING FROZEN BERRIES
If using frozen berries, add an extra ¼ teaspoon of cornstarch per 1 cup of berries to absorb the liquid produced while thawing. Also add an extra 10 – 15 minutes of baking time.
This pie is amazing with vanilla ice cream! The whole berries really make the taste and consistency special.
Mixed Berry Pie
- Food processor
- Small bowl
- Large bowl
- Pastry or pizza cutter
- Pie dish
- 2½ cups all-purpose flour more for rolling
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup unsalted butter very cold, cut into small cubes
- 4-8 tablespoons ice water
- ½ cup granulated sugar
- ¼ cup light brown sugar
- 3 tablespoons cornstarch
- 2 cups blueberries fresh
- 1 cup blackberries fresh
- 1 cup strawberries fresh
- 1 cup raspberries fresh
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 pinch of salt
EGG WASH FOR CRUST
- 1 egg white beaten with fork
- In a food processor, pulse flour, salt and sugar together.
- Add pieces of cold butter and pulse until the mixture begins to form a dough. If it's crumbly, add 1 tablespoon of ice water at a time until dough fully forms. (I used 4 tablespoons).
- Separate evenly into two balls, flatten and cover discs with plastic wrap. Refrigerate a minimum of 1 hour. While dough is chilling…
- Comnine sugar, brown sugar, cornstarch and cinnamon in a small bowl. Set aside.
- In a large bowl, gently stir together berries, lemon zest, lemon juice and vanilla. Add sugar mixture in with berry mixture. Stir until combined. Be careful not to smash the berries. Allow the berries to marinate for 30 minutes.
PIE ASSEMBLY AND BAKE
- Unwrap one disc of chilled dough, roll into a circle to fit your pie pan. Press with fingers to fit. Only poke holes into the bottom, or use pie weights, if pre-baking the crust. I did not pre-bake.
- Put pan back into the refrigerator for 15 minutes while rolling out second disc to create lattice.
- Preheat oven to 400 degrees F. Place baking rack in lower thirds of the oven.
- Roll out second disc of dough. Cut into 1-inch strips.
- Pull chilled pie dish from refrigerator and pour in berry mixture. Form a lattice over the top. Or, you may skip the lattice and place the rolled, circular dough over the top. Pinch the edges then cut a few holes in the top to release steam while baking.
- Brush crust with egg wash then sprinkle top with sugar. Bake for 45 – 55 minutes. Check pie at the 25 minute mark. If crust is browning too fast, cover with a piece of foil.
- Once baked, remove from oven and cool on a wire rack for at least 3 hours. Store at room temperature for 2 days, refrigerate for up to 4 days. Freeze for up to 4 months.